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5 lbs potatoes, peeled and diced into 1" chunks

1 small white onion, diced

4 cloves garlic, minced

1 tsp seasoned salt (I used garlic salt and it was perfect)

1/2 tsp black pepper

1/2 tsp red pepper (I used chili powder because that's all I had and the end result was delicious)

2 quarts chicken broth

2 8oz packages cream cheese, to add at end


1 lb cooked bacon, crumbled (I put in food processor to chop and the consistency was perfect)

Cheddar cheese, shredded

1 bunch green onion, chopped




Use a 6 quart or larger slow cooker.  Peel and dice potatoes and add to stoneware.  Add onion and garlic.  Sprinkle in seasonings and pour in broth.  Cover and cook on low for 8 hours, or on high for 4.  The potatoes should be fork tender.  You can use a potato masher to mash in the soup, or a hand-held immersible blender.

After smashing the potatoes, crumble in both packages of cream cheese and put the lid back on.  Cook on high for about 30 minutes, or until the cream cheese is dissolved.  Stir a few times during the 30 minutes.


Serve it up and add your desired cheese, bacon, and green onion.  Enjoy


Creation date: Mar 8, 2011 9:26pm     Last modified date: Mar 8, 2011 9:26pm   Last visit date: Aug 2, 2021 2:54pm
2 / 1000 comments
Mar 9, 2011  ( 1 comment )  
Julie Carr (beekielou)
Thanks for sharing this soup recipe - Can't wait to try it in Torrance!
Mar 13, 2011  ( 1 comment )  
Kathy Carr (kathy)
This looks rich with the cream cheese!
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